1Start with half a stick of butter in an eight-quart pot.
2Start with half a stick of butter in an eight-quart pot.
3Start with half a stick of butter in an eight-quart pot.
4Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
5Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
6Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
7Cook the chicken for about four minutes on each side, then flip them.
8Cook the chicken for about four minutes on each side, then flip them.
9Cook the chicken for about four minutes on each side, then flip them.
10Add one large chopped onion, three ribs of celery, three large diced carrots, half a tablespoon of poultry seasoning, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of dried parsley, one teaspoon of smoked paprika, and 64 ounces of chicken stock.
11Add one large chopped onion, three ribs of celery, three large diced carrots, half a tablespoon of poultry seasoning, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of dried parsley, one teaspoon of smoked paprika, and 64 ounces of chicken stock.
12Add one large chopped onion, three ribs of celery, three large diced carrots, half a tablespoon of poultry seasoning, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of dried parsley, one teaspoon of smoked paprika, and 64 ounces of chicken stock.
13Give it a good stir, place the lid on, and bring it to a simmer for 45 minutes.
14Give it a good stir, place the lid on, and bring it to a simmer for 45 minutes.
15Give it a good stir, place the lid on, and bring it to a simmer for 45 minutes.
16After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
17After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
18After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
19Add two 10 and a half ounce cans of cream of chicken soup to the pot.
20Add two 10 and a half ounce cans of cream of chicken soup to the pot.
21Add two 10 and a half ounce cans of cream of chicken soup to the pot.
22Whisk the soup around to incorporate everything and let it simmer for a few more minutes.
23Whisk the soup around to incorporate everything and let it simmer for a few more minutes.
24Whisk the soup around to incorporate everything and let it simmer for a few more minutes.
25While the soup is simmering, prepare the dumplings by combining three cups of all-purpose flour, one teaspoon of baking powder, about a teaspoon of Flavor Time seasoning, four tablespoons of melted butter, and about a cup and a half of buttermilk.
26While the soup is simmering, prepare the dumplings by combining three cups of all-purpose flour, one teaspoon of baking powder, about a teaspoon of Flavor Time seasoning, four tablespoons of melted butter, and about a cup and a half of buttermilk.
27While the soup is simmering, prepare the dumplings by combining three cups of all-purpose flour, one teaspoon of baking powder, about a teaspoon of Flavor Time seasoning, four tablespoons of melted butter, and about a cup and a half of buttermilk.
28Add one pint of heavy cream to the dumpling mixture.
29Add one pint of heavy cream to the dumpling mixture.
30Add one pint of heavy cream to the dumpling mixture.
31Use two spoons to drop the dumpling mixture into the simmering liquid.
32Use two spoons to drop the dumpling mixture into the simmering liquid.
33Use two spoons to drop the dumpling mixture into the simmering liquid.
34After the dumplings have been boiling for about 10 minutes on medium heat, add the shredded chicken back into the pot.
35After the dumplings have been boiling for about 10 minutes on medium heat, add the shredded chicken back into the pot.
36After the dumplings have been boiling for about 10 minutes on medium heat, add the shredded chicken back into the pot.
37Gently push the chicken down into the dumplings without stirring too much.
38Gently push the chicken down into the dumplings without stirring too much.
39Gently push the chicken down into the dumplings without stirring too much.
40Let it simmer for about seven or eight more minutes.
41Let it simmer for about seven or eight more minutes.
42Let it simmer for about seven or eight more minutes.
Ingredients
0.5 stick butter
0.5 stick butter
0.5 stick butter
2 large chicken breasts
2 large chicken breasts
2 large chicken breasts
2 leg quarters, skin removed
2 leg quarters, skin removed
2 leg quarters, skin removed
Flavor Time Southern seasoning
Flavor Time Southern seasoning
Flavor Time Southern seasoning
1 large onion chopped
1 large onion chopped
1 large onion chopped
3 ribs celery
3 ribs celery
3 ribs celery
3 large carrots diced
3 large carrots diced
3 large carrots diced
0.5 tbsp poultry seasoning
0.5 tbsp poultry seasoning
0.5 tbsp poultry seasoning
1 tbsp black pepper
1 tbsp black pepper
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp dried parsley
1 tbsp dried parsley
1 tbsp dried parsley
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
64 ounces chicken stock
64 ounces chicken stock
64 ounces chicken stock
2 10.5 ounce cans cream of chicken soup
2 10.5 ounce cans cream of chicken soup
2 10.5 ounce cans cream of chicken soup
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp Flavor Time seasoning
1 tsp Flavor Time seasoning
1 tsp Flavor Time seasoning
4 tbsp melted butter
4 tbsp melted butter
4 tbsp melted butter
1.5 cups buttermilk
1.5 cups buttermilk
1.5 cups buttermilk
1 pint heavy cream
1 pint heavy cream
1 pint heavy cream
Equipment
8-quart potlidwhiskspoons
Tips
Don't really stir the chicken back in, just push it down into the dumplings.